I feel a little mysterious. It should be peach season.
Oh yeah, folks … He’s here!
You know you’re in the height of summer when those little wooden crates full of peaches to the brim with juicy ripe peaches arrive at the market. Especially one with a touch of brown butter, a touch of maple syrup and a couple of bourbon.
This fermented peach pie is definitely not the pothole!
While searching for some fun twists on the classic peach pie, I learned some fun tales about peaches that I didn’t know about.
Like, do you guys know that peaches are from the same family of almonds? crazy. While most nuts are a form of dry, hard-shell fruit, almonds are actually the hard-shell seeds of a peach tree. They, along with peaches and apricots, are members of the Prunus genus, which belongs to the Rose family (another family I did not know).
The beloved peach originated in China where it was seen as a symbol of immortality and unity. Ultimately, the mysterious fruit made its way west (via the Silk Roads) to Persia (hence its botanical name “Prunus persica”) where it was commonly called the “Persian apple”. When the French got this succulent fruit, they called it “le pêche” – which translates to “peach” in English.
Later, Spanish explorers took peaches to the New World and America eventually discovered their love for peach pie.
But what I found recently is that Georgia isn’t all that peachy in the end. California and South Carolina are the largest producers of peaches (in the United States) these days. Instead of peaches, blueberries have taken over fruit production in Georgia, which has given Maine an opportunity for money, apparently. But I’m pretty sure if you ask Miners about Georgia’s blueberry pie, she’ll get some “sexy” responses (ha ha). We all know Miners take cranberry pie very seriously (as it should, it’s legendary).
Oops, I got on, let’s go back to the peaches ….
Another thing I didn’t know was that the only difference between peaches and nectarines is their skins. The peaches have a fuzzy peel, of course, but the peach peel is somewhat soft. So, if the peaches run out (or are too ripe or immature when you’re ready to use them) why not give nectarines a try? His semi-twin sister often gets overwhelmed by the poor little nectar so it’s time to spend some time in the spotlight, right? I think I’ll try the nectarine pie soon. And I should do it sooner rather than later because we are already approaching mid-August. I will keep you guys informed.
Before I share my peach pie recipe, I thought I’d share some updates as well as some of my recent pies.
After nearly a month of baking stopped, I’m very happy to be baking again. Of course some of my gaps were due to the weather (too humid to bake) but also because I was very busy after my mother passed away in early July. My partner’s mother also passed away (two days after my mom) so it was pretty crazy that we had to travel to the coast for his mom’s funeral and then back to Ottawa to plan my mom’s funeral as well. Thank you very much again for all my condolences, emails, flowers, and lovely cards.
° 1 puff pastry
° 5 peach
° 1 sprig of rosemary
° 2 lemon
° 80g caster sugar
° 1 Knife tip of cornstarch
° 30 g of ground hazelnuts
° 1 egg yolk
° 10g butter
° 150g fresh cream (optional)
- Peel the peaches, and chop them into quarters.
- In a bowl, mix 60 grams of sugar, the juice of the two citrus fruits, rosemary and the peel of one lemon. Cover the quarters of the peaches with the marinade, then set aside for at least 40 minutes in the refrigerator.
- In a bowl, mix the remaining sugar, fresh cream and lemon peel, then put it in the refrigerator.
- Once sufficiently soaking, drain the peaches and retain the juice and preheat the oven to 200 ° C.
- Spread the pie dough on a baking sheet lined with parchment paper. Sprinkle the dough with the hazelnut powder and arrange the quarters of the peaches, leaving the edges blank.
- Tuck edges inside also brush them with eggs yolk. Finally, spread the sliced butter over the peaches.
- Bake for 20 minutes of cooking under hot air.
- Meanwhile, cook the peach juice with rosemary and lemon, with the addition of a touch of cornmeal. Reduce until you get a drink.
- After 20 minutes of cooking, remove the cake from the oven without turning it off, pour the syrup, and bake for another 20 minutes.
Directly from the oven, serve a peach tart with a nice spoonful of fresh lemon cream. enjoy your meal !